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Source
Not animal-derived
Allergen
No
Role in food
Tapioca starch is used as a thickener in puddings, sauces, and pie fillings due …
What it is
Tapioca starch is a carbohydrate extracted from the cassava root, a tropical plant. The root is washed, peeled, and then ground into a pulp. The starch is then separated from the pulp, washed, and dried to produce a fine, white powder. It is naturally gluten-free.
Why it's used
Tapioca starch is used as a thickener in puddings, sauces, and pie fillings due to its ability to create a smooth, glossy texture. It also acts as a binder in baked goods, helping to hold ingredients together and improve texture. It is commonly found in gluten-free products as a replacement for wheat flour.
Health notes
Tapioca starch is recognized as safe by the FDA and is generally regarded as safe (GRAS). It is primarily a source of carbohydrates and provides little in the way of nutrients. International bodies like JECFA and EFSA have evaluated tapioca starch. Like most starches, it can affect blood sugar levels.
Allergen info
Tapioca starch is not derived from any of the nine major allergens. It is naturally gluten-free, making it suitable for individuals with celiac disease or gluten sensitivity.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.